Snack Corner

Tiffins
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                                                                            1. Idlis

Ingredients:-

1. 1 cup urad (black gram) dal
2. 2 cups idli rice or idli ravva
3. 1/2 tsp salt

Tools:  Idli plates and a steam cooker
Preparation:-
Soak dal and rice separately for 4 hours.  Grind them separately in a wet grinder or blender.  At the end mix both and grind them together for 3-5minutes and add salt.  Transfer the ground batter into a container and keep it out for 12 - 24 hours until it ferments.

Apply a few drops of oil to the idli plates and spoon the batter and steam cook them for 15 minutes on high heat and 5 minutes on simmer.  Let it cool for 10 minutes and gently remove the idlis with a sharp knife by lifting the idli from the plate.  Serve hot with coconut chutney and sambar ( lentil soup, check the recipes).  Very healthy and nutritious snack.

                           1. 1. Idlis (Fermented Rice Cakes)

(Protein rich version with Soy beans, Black-eyed peas, Brown Rice, etc.)

Ingredients:-

1. 1 cup urad (black gram with skin) dal
2. 2 cups brown rice or idli ravva
3. 3/4 cup Black-eyed peas
4. 1/4 cup Soy beans
5. 1/2 tsp Fenugreek seeds
6. Two Tbsp Flattened rice (Poha or Atukulu)
7. 1/2 tsp salt (adjust)
8. 1 tsp oil for coating idli plates

Tools:  Idli plates and a steam cooker
Preparation:-
Soak dal, soybeans, black-eyed peas, Fenugreek seeds and rice separately for 4 hours.  Wash well and discard water. Grind them separately in a wet grinder or heavy speed blender like Vitamix.  At the end mix both, add flattened rice and grind them together for 3-5minutes and add salt.  Transfer the ground batter into a container and keep it out for 12 - 24 hours until it ferments. 

Apply a few drops of oil to the idli plates and spoon the batter and steam cook them for 10-15 minutes on high heat and 5 minutes on simmer.  Let it cool for 10 minutes and gently remove the idlis with a sharp knife or spoon by lifting the idli from the plate without breaking the rice cakes.  Serve hot with coconut chutney and sambar ( lentil soup, check the recipes).  Very healthy and nutritious snack.

2. UPAMA

Ingredients:-

1.     Sooji ( white RAVA) – 1 glass

2.     Onions – 1

3.     Tomato – 1

4.     Ginger – small piece

5.     Green Chillies – 4

6.     Oil – 1 Tsp }For seasoning

7.     Chana dal – ½ TSP}

8.     Urad dal – ½ TSP}

9.     Mustard seeds – ¼ TSP}

10.  Water – 2 ½ Glasses

Preparation:-

1.     Heat 1 Tsp of oil and do seasoning

2.     Add onions, tomato, ginger and green chillies and fry them for 5 mins

3.     Add sufficient water and salt and boil it for 5-10 mins

4.     Add Sooji by stirring water boil it for 5mins

5.     In the end add some lime Juice and 1 TSP ghee for taste.

6.     * UPMA with Red Sooji can be Prepared in the same way as white Sooji UPMA

7.     * SEMIYA UPMA can be prepared in the same way Except for 1 glass SEMIYA we add 1 glass water

3.UPPUDU PINDI

Ingredients:-

1.     Rice Flour ( Biyam Rava) – 1 Glass

2.     Moong dal - ! TSP

3.     Coconut – ½ piece à Grated

4.     Ginger – Small piece

5.     Green Chillies – 4

6.     Currty Leaves }

7.     Oil – 1TSP

8.     Urda dal – ½ TSP

9.     Cumin seeds – ¼ TSP

10.  Water – 2 Glasses

Preparation:-

1.     Heat 1 TSP of oil and do seasoning, add ginger, green chillies and coconut and fry them

2.     pour water, add salt, moong dal

3.     Add 1 TSP oil, rice flour and heat the contents on a low flame, till it is boiled

                                       3.1 UPPUDU PINDI 

                 *(Recipe with organic fiber rich whole grains)*

 Ingredients:-

1.     Rice Ravva ( Brown Rice Ravva) – 1 cup

2.     Whole Moong split dal - 1/2 cup (30min soaked daal is recommended)

3.     Coconut – ½ piece à Fresh (or 1/3 cup Frozen) Grated 

4.     Ginger – Small (1") piece -> Finely chopped  

5.     Green Chillies – 4 -> Slit long + 2 Red (dry) chilli peppers (optional)

6.     Curry Leaves - leaves from 1 Twig

7.     Oil – 1TSP + 2 tsps Ghee (optional)

8.     Urad dal – ½ TSP 

9.     Cumin & Mustard seeds – 1/2 TSP each

10.  Water – 3 Glasses (adjust water)

Preparation:-

1.     Tempering: Heat 1 TSP of oil, add urad dal, add mustard seeds when urad dal turns golden brown, when mustard seeds starts popping, add chopped ginger, green chillies, curry leaves, cumin seeds and sauté for 2minutes, then add grated coconut 

2.     Add water, bring it to boil then add moong dal, cook for 5-10min, then

3.     Add 1 TSP ghee, rice ravva, salt and cook covered on a low flame for 10-15min or  until dal & ravva cooked well.  Serve hot with a sprinkle of ghee.  It can be eaten "as-is" or accompanied with a pickle or a chutney of your choice.

4. UPPUDU PINDI PULIHORA

 Ingredients:-

1.     Rice Flour ( white Biyyam or brown rice Ravva) – 1 Glass

2.     Water – 2 Glasses

3.     Salt - 1/2 Tsp adjust

4.     Turmeric powder - 1/4 Tsp

5.     Oil – 2 Tsp 

6.     Asafoetida pinch

7.     Chana dal – 1 TSP 

8.     Urad dal – 1 Tsp 

9.     Mustard seeds – ¼ TSP

10.  Red dry Chillies – 4

11.  Groundnuts – 2 TSP

12.  Green Chillies – 4

13.  Curry Leaves 1 twig  For Seasoning.

14.  Lemon juice -2 med lemons

Preparation:-

1.     For 1 Glass Rava add 2 Glass water, turmeric powder, sufficient salt and oil, heat and cook on a low flame

2.     After it is boiled, empty the content into a plate, leave it for sometime to air, using fork gently separate rice well so that no lumps are formed 

3.     Heat 2 TSP oil add peanuts, red chilli pcs, chana dal, urad dal in the given order till golden brown, then add mustard seeds, asafetida and add Curry Leaves, ginger & Green chillies

4.     Mix the Seasoning contents in the cooled boiled rice ravva

5.     In the end add some Lemon Juice and mix well & lightly.  it can be eaten warm or cooled, served with yogurt(optional).  Tastes better after 1-2 hrs when flavors well integrated. 

5. UPAMA, PULIHORA (WITH) POHAI

1. Soak 1 glass of poha in water for 30mins, make it dry,

2. To it do either Pulihora seasoing or UPAMA seasoing

3. Add sufficient salt, lime Juice.

6. PESARA PUNUKULU

Ingredients :-

Moong dal – 1 glass

Rice – 1 Tsp

Ginger – Small Piece

Green chillies – 6

Salt

Oil

Preparation:-

1.     Soak moong dal and in water for 2hrs

2.     Remove water, add some ginger, green chillies, salt and grind it into a thick paste.

Use the batter in the from of Punukulu, i.e, heat some oil (i.e, ¼ kg) and put the batter in the from of balls.

7.MASALA VADA

Ingredients:

1.     Chana dal – 1 glass

2.     Urad dal – ½ Glass

3.     Moong dal – ½ Glass

4.     Ginger – Small Piece

5.     Green Chillies – 10

6.     Salt

Preparation:

1.     Soak all the three dals in water for 2hrs

2.     Grind them into a thick Paste

3.     At the time of ginding, add ginger, salt and green Chillies

4.     Use the batter in the from of vadas.

8. CABBAGE VADA

Preparation:-

1.     Urad dal -1 Glss

2.     Cabbage – ¼ Finely chopped

3.     Ginger – Small Piece

4.     Green Chillies – 3

5.     Salt.

Preparation:-

1.     Soak urad dal in water for 2hrs

2.     Remove water, add ginger, salt & paste

3.     Add finely Chopped Cabbage in the batter

4.     Apply it in the from of VADA.

9. GARELU

Ingredients:-

1.     Urad dal – 1 Glass

2.     Salt

3.     Ginger – Small}

4.     Ginger Chillies – 4}Optional

Preparation:-

1. Soak urad dal in water for 2 hrs
2. Remove water, add some salt and grind it into thick paste
3. Heat ¼ kg oil, use the batter in the from of Vada, make a whole in the center while frying them.

10. PAKAM GARELU

 Prepare it in the same way as garelu In addition to that, make Jaggery syrup, add some elaichi powder to it, dip GARELU in Jaggery Syrup.

11. PERUGU VADA

Ingredients:-

1. Curd – ½ ltr
2. Chana dal – ½ TSP}
3. Urad dal – ½ TSP}
4. Mustrad seeds – ¼ TSP}
5. Red Chillies -2.}SEASONING
6. Cilantro – 1binch finely Chopped

Preparation:-

1. Heat 1 TSP of oil and do seasoning, mix the seasoning material in curd and add sufficient salt and garnish with cilantro.
2. Prepare GARELU and dip them in the above mixture.

12. MINAPA ROTTI

Preparation:-

1. Soak 1 Glass urad dal and 2 Glasses rice flour ( Biyam Rava ) in water separately for 2hrs
2. Remove water from uradf dal and grind it into paste.
3. Squeeze water from Biyam rava and mix it urad dal Paste
4. Add sufficient salt and cumin seeds
5. Heat Banali, with 2 TSP oil and put some batter and Cover it with a lid, when it is roasted on one side turn it to other side.

12. MYSORE BAJJI

Ingredients:-

1. Curd
2. MAIDA – 1cup
3. Rice Flour – 2 TSP
4. Perpper seeds – 6
5. Greeb Chillies -10 à Finely Chopped
6. Salt
7. Baking Soda
8. Oil

Preparation:-

1. Mix maida and rice flour in curd and keep it aside for nearly a day
2. Add Pepper powder, green Chillies, Salt, baking soda
3. Heat ¼ kg oil and the batter in the from of bondas

13. PAKODA

Preparation:-

1. Mix ¼ kg Besan in water
2. Add ginger, green chilly paste, salt, baking soda, onions slices, optionally garlic paste can also be added
3. See that the batter Consistency is thick
4. Heat oil in Kadoi, make pokadies
5. ( Spinach, Cbbage, Cashew, Cauliflower pakodis can be prepared in the same way)

14. BONDA

Ingredients:-

1. Besan – 3 tsp
2. Salt
3. Red Chilly powder- ¼ TSP
4. Oil
5. Potato – 1
6. Carrot – 1
7. Green peas -100g
8. Ginger}
9. Green Chillies} Finely Chopped
10. Mint Leaves à Finely chopped

Preparation:-

1. Boil Potato, Carrot and Green peas, mash them
2. Add ginger, green Chillies, mint leaves lime juice to mashed vegetables
3. Mix Besan in water such that the consistency is loose, add salt, 1 tsp rice flour, baking soda a pinch
4. Dip the balls in besan and fry them in oil
5. Dish goes well with Tomato sauce  or mint Chutney

15. MIRAPAKAYA BAJJI

Ingredients:-

1. Alapinoes – ¼ kg à Cut it along the side
2. Ajman seeds – 1 TSP
3. Sesame Seeds – 1 TSP
4. Dalia split – 1 TSP
5. Salt
6. Tamarind juice – ½ TSP
7. Besan – 1 Glass
8. Rice Flour – 1 Glass
9. Rice Chilly powder
10. Baking soda
11. oil – ½ kg

Preparation:-

1. Grind Ajman seeds, Dalia Split, Sesame seeds and Tamarind into thick paste
2. Stuff the paste in Alapinoes
3. Mix Besan and rice flour in water with a loose Consistency, add salt, baking soda
4. Dip stuffed Alapinoes in Besan mix and deep fry them in oil

16. ARATIKAYA VADALU

Ingredients:-

1. Raw bananas – 4
2. Green Chillies – 10 à Finely Chopped
3. Ginger n- Small Piece
4. Cumin Seeds – ½ TSP
5. Rice flour – 2 TSP

Preparation:-

1. Peel off the banas, cut them into small Pieces and boil them
2. Add green Chillies, Salt Cumin seeds, Ginger to the boiled bananas
3. Add rice flour and mix it well
4. Make it in the shape of vadas and fry them in oil.
5. Dish goes well with Rice.

17. MOKKA JONNA VADA

Preparation:-

1.     Soak raw corn seeds in water for 10hrs

2.     Remove water, add green Chillies, Salt, Cumin seeds and grind it into thick paste.

3.     Use the batter in the from of Vadas.

18. SAGGU BIYAM VADA

Preparation:-

1.     Soak ¼ kg Sabudana in sour Curd for 1hr

2.     Boil 2 Potatoes, mash them, add salt and green Chillies to it, mix it well

3.     Add this Potato paste to Sabudana, mix it well

4.     Use the batter in the from of Vadas

19. UTTAPPAM

Preparation:-

1.     In sour Minapa Rotti batter, mix finely chopped onions, green Chillies and cilantro

2.     Add 1 or 2 TSP Besan to the above mixture.

3.     Use the batter either in the from of a dosa or Rotti

20.KOYYA ROTTI

Preparation:-

1.     Take 1 Glass of powdered rice and add 2 glass water, boil the Contents

2.     While boiling add either 1 Tsp of Chana dal or 1 TSP moong dal cumin seeds, salt and stir the mixture well and let it cool for sometime

3.     Take the batter, make it in the from of discs and heat it on a pan, this is Called KOYYA ROTTI (or) BILLA ROTTI

21. CUTLETT

Preparation:-

1.     Boil ¼ kg potatoes, mash them

2.     Take 4 Bread slices, dip in water and remove

3.     Mix the mashed potatoes with wet bread slices

4.     To it add finely chopped onions, red chilly powder, Curry Leaves

5.     Make it in the from of discs and heat them on a pan

22. MADDURU VADALU

Preparation:-

1.     Mix 1 glass rice flour with ½ glass maida, with thick consistency

2.     To it add finely chopped onions, green chillies, salt

3.     Use the batter in the from of Vadas.

23. VEGTABLE SAMOSAE

Preparation:-

1.     Boil potatoes and mash them

2.     To the mashed potatoes, add garam masala powder, finely Chopped onions, green chillies, salt, curry Leaves

3.     Make small puris and stuff it with potato paste and make it in the form of Samosa

4.     Fry them in oil.

24. SANNA KARAM PUSA

Preparation:-

1. Mix 2 cups Besan with 1 cup rice flour in sufficient water
2. To this add salt, red Chilly powder, Ajman seeds
3. Make Karam pusa using the specific device
4. 
   
   

                                         25. SAGGU BIYAM PAKODIS

 

Preparation:-

1.     Soak ¾ cup Sabudana, ½ cup Besan, ½ cup maida, ½ cup rice flour in Sour Curd for 10-12 hrs

2.     To this Add salt, red chilly powder

3.     Fry the batter like pakodis

26. UNDRALLU

Preparation:-

1.     Take a hallow container, heat 1 TSP cumin seeds

2.     ADD 1 ½ cup Biyam Rava, 3 TSP chanadal sufficient salt and 4 cup water

3.     Boil the contents, cool it for sometime

4.     Make small balls with boiled Rava.

5.     Steam all the balls for 5 mins